Method of making shortening.



J. DADIB.

METHOD OF MAKING SHORTENING. APPLICATION FILED NOV. 25. 1905.

PATENTED OCT. 16, 1906.

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@51 How-tu s PATBNTED OCT. 16, 1906.

J. DADIB.

METHOD OF MAKING SHORTENING.

APPLIOATION FILED NOV. 25. 1905.

2 SHEETS-SHEET 2.

. a Ewvwbqa 1X hmeo rziw JOHN DADIE, OF CHICAGO, ILLINOIS.

"METHOD OF MAKING SHORTENING.

Specification of Letters Patent;

Patented Oct. 16, 1906.

Application filed November 25, 1905. Serial N 0.289.103-

To all whom it may concern:

Be it known that I, JOHN 'DADIE, a citizen which are mixed intimatelytogether, so as of the United States, residing atChicago, in the countyof Cook and State of Illinois, have invented certain new and usefulImprovements in Methods of Making Shortening, of which the following isa full, clear, and exact description.

My invention relates to the aeration of butter and oleaginous substancesfor various purposes, and particularly for the production of asatisfactory material to be used in the manufacture of bread,pastry,-and the like.

In cooking bread and pastry-oleaginous material, such as butter, isrequired as shortenin and it is also essential that when the siorteninmaterial is added it be in a divided or cellu ar state rather than in acompact mass.

So far as'I am aware it has been customary for bakers to beat up theoleaginous material with sugar or some other ingredient of the articleto be baked, thereby insurin its introduction in the requisitefinelyivided state.

The principal object of my present inven-. 'tion is to produce shorteninas an article of manufacture in a state rea y for its introduction-intothe article to be baked. A further obj ect of the invention is to devisea simple and convenient process for furnishin the above'product.

Wit these and other objects in view my invention consists in the order,sequence, and character of steps and o erations hereinafter morefullydescribed', an particularlypointed out in the appended claims.

Figure 1 is a sectional View illustrating a step of the'processembodying my invention. Fig. 2 is asimilar view illustratingthe product.Fig. 3 is a plan view, partly in section, of the apparatus, showing theconstruction of the churning-arms. Fig. 4is a vertical section of thesame. I

The invention further consists in the completed product as particularlypointed out in the appended claims.

In carrying out my invention I make use of butter, butterine, lard, orany composition or mixture of oils or ingredients, and I provide meansfor thoroughly churning or beating such materials, so as to introduceand distribute a uantity of air in a finelydivided state t erein.

A practical composition which use to apply the principles of myinvention compisses substantially thirty parts oleo-o1l,

' 122 Fahrenheit.

refer to the compounds made from fresh beef fat and from ard byprocesses substansixty parts neutral oil, and ten parts brine,

tially as follows: Oleo-oil is an oil taken from fresh beefcalled fatand separated from the stearin at a low temperature. This is done byapplying hot air to the fat inclosed in bags in a press, thus separatingthe oil from the stearin after being reduced to a pulp by grinding orpassing through a hasher and melted at a tem erature not higherthan.lgeutral oil is a product of lard made from the leaf-lard of the pighashed, melted, and clarified at a low temperature and cooled in amanner that makes it free from any taste or smell without any taint ofhog or lard. It is a neutral lard of leaf-lard, colorless, and has noacid reaction. While these particular processes "are used in practicefor making oleo-oil and neutral oil, do not, of course, desire to belimited or restricted thereto, since my invention is equally applicableto oleo-oil and neutral oil warmed and-melted state, I place it anice-jacketed or otherwise cooled receptacle 1, through'which churning orbeating arms 2 may be ropelled. The churning-arms 2 so provide haveducts orpassages 3 therethrough for the admission of air, so that whenthe arms rotate through the composition the will create cavities 4therein into which t e air will be sucked through said ducts.

' The composition above mentioned or any other composition of butterine,lard, butter, or oleaginous matter of any sort being placed within saidreceptacle in a meltedor otherwise softened state I apply power to movethe apertured arms 2 therethrough, so

that after a certain length of time the com osition is thoroughlyaerated and filled with many cells or bubbles. The composition to removefrom the aerating apparatus.

After aeration has thus .taken place it is.

merely necessary to further and completely cool the composition, whichcauses a portion tion it may be packaged for shipment or usein anyconvenient packing-receptacle. Its consistency is an integralhomogeneous mass something like ordinary butter, except muchlighterandapparently drier, showing no water-bubbles when outwith a knife orbroken open. Its properties are, however, wholly different, it beingreadily broken up when desiredinto crumbs or segregated articles, eachhaving the flocculent or ce lular structure above described.

In making bread or pastry it is merely necessary-to supply arequiredquantity of seams the flocculent product above obtained, whichwill make an eflicient shortening Without the necessity of any furtherpreparation or ma-.

nipulation for subdividing it.

. What I claim is 1. As an article of manufacture, shortening comprisingoleo-oil, neutral oil and brine with many cells or air-bubblesthroughout its substance in a condensed or compact condition.

2. The method of making shortening which consists inplacing a mixture ofoleooil neutral oil and brine in a suitably warmed and melted state inan ice-jacketor otherwise cooledrece tacle, injecting air into thecomposition, an 'finallypermitting it to cool and harden.

In witnesswhereof I subscribe-my signature in thepresence'oftwo'witnesses.

' v JOHN DADIE. Witnesses:

F. HMKEANE, F. H. HARDING.

